Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

1 large wholemeal pitta bread

Method

Toss the courgette slices in the harissa and olive oil, and season. Cook on a hot griddle pan for 2 mins each side or until tender. Transfer to a plate and set aside.

Cook the broad beans in boiling water for 2 mins, drain under cold running water, then slip them out of their outer skins. Discard the skins. Put the broad beans, houmous and spring onion in a small bowl and mix to combine.

In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the houmous mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.

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Comments, questions and tips

Comments (2)

Yennings18th Apr, 2014

5

Having only recently converted to full-time veggie, I've been struggling to find quick and easy recipes that still provide that 'yum!' factor of meaty dishes. The smoky spiciness of the courgettes in this dish therefore really hits the spot. The thin strips with their bar-marks from the grill pan and crust of harissa end up tasting almost like veggie version of grilled bacon rashers and similarly moreish. I agree the garlic dressing might perhaps a bit punchy for some - it tastes not dissimilar to that garlic sauce they serve at kebab shops - but all in all I loved the combination and this will definitely become a regular fave.

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